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All tasting notes
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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2011 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.8 pts. and median of 85 pts. in 16 notes) - hiding notes with no text | | | Tasted by Rogu on 6/8/2013 & rated 87 points: Not what it once was but still pretty good. Soft light cherry, deep earth feel with a smooth finish. (2874 views) | | | Tasted by SmoothPalate on 8/25/2012 flawed bottle: Dead. Maybe bad storing conditions? Rating not possible. (3337 views) | | | Tasted by JE on 11/16/2010 & rated 84 points: Not amazing but solid and very food friendly as these types of wine tend to be. (3777 views) | | | Tasted by Laree on 8/12/2010 & rated 83 points: I will admit this wine received a better rating due to the circumstances.... Back in Cassis, France, and after wandering the back alleys in search of the same little "hole in the wall" we fell in love with on our last visit, we arrived. I made eye contact with the bartender who immediately smiled with apparent recognition... Yes he too remembered us. He selected the wine. Smooth and fruit forward but nothing to write home about. Fell flat part way across the palate and then nothing. Easy drinking, but to the point of being boring. Cheap so worth it. (3941 views) | | | Tasted by rjonas on 2/26/2010 & rated 85 points: A bit flat. Not much interesting... actually a bit too "grapy"... Drank over about an hour or so... it opened up slightly towards the end of the hour but not so much special... (4264 views) | | | Tasted by slippytoad on 6/23/2009 & rated 86 points: Quite thin and rather tart (1986 views) | | | Tasted by Disco Stew on 2/15/2009 & rated 84 points: Purchased this on our honeymoon in Italy in 2007 at the vineyard. Let us tour the Balsamaria on grounds (i.e. a cave where they make Balsamic Vinegar in oak casks -- very cool). The Rosso is not just the little brother of the Brunello, but it is the can be the red-headed step-child. This wine just had no strong charachter to it. It was extremely pleasent, smooth and drinkable, but completly unmemorable. There is wiff of barnyard on the nose, that subsidees. Red berry fruit supported by clean greenish accents and some spice. On the palate it's medium to light bodied, with some ripe cherry fruit and smooth, slightly dusky tannins. We had with homemade chicken parm with a putenessca and fresh mozzerella. Wine got lost. There is a nice restrained flavor, but you literaly could chug this and not find strong defining flavor. Rosso di Multepulciano is way better. (1934 views) | | | Tasted by t_moderne on 7/7/2008 & rated 85 points: A bit of cheese on the nose with some fresh ground hamburger meat. Earthy and sour cherries. Some stewed tomatoes and herbs. A bit rustic. (1938 views) | | | Tasted by jivey on 11/18/2007 & rated 85 points: AZWINECO - Dark cherry, cassis. Finish of red fruit and rose. 14.2% (2247 views) | | | Tasted by kstoddard on 11/17/2007 & rated 86 points: Raspberry, blackberry, graphite and earth. Dusty, dry finish. 13% alcohol. (2365 views) | | | Tasted by waters221 on 11/12/2007 & rated 87 points: Same as it has been for years...good mid-priced wine. 2 bottles consumed. (2214 views) | | | Tasted by waters221 on 11/2/2007 flawed bottle: Using the rabbit, the corked pushed into the bottle upon contact. We still drank the bottle. Smelled a little funny but tasted OK. (2240 views) | | | Tasted by ASW on 10/13/2007 & rated 85 points: Was fine, medium bodied, some light tannin, was either to young or just not spectacular. (2364 views) |
| Castello Banfi Producer website
U.S. Importer (Addt'l Info)
SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteRosso di Montalcino Consorzio del Vino Brunello di Montalcino |
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